Congrats Prof. Karima Moyer-Nocchi on your latest book! I'm looking forward to diving in. #macaroniandcheese #macncheese

In advance of the big freeze, our neighbors with the lemon tree stripped off most of the fruit and passed a bunch of it around. Here's my tarte au citron with a little of last week's Mexican crema.

This year’s NYE theme was Chinese-dishes-we-haven’t-made-before. My red-braised lion’s head meatballs (over collards). Lisa’s spicy eggplant pot. My seaweed battered fish filets (with dipping vinegar). Lisa’s General Tso’s chicken (Taiwanese style).

Tonight’s cappellacci are filled with ricotta (and a little parm and nutmeg) and tossed with caramelized radicchio, walnuts, and blue cheese. Served with raw radicchio salad dressed with anchovies, garlic, and capers.

Hot ceviche of trout and rocoto leche de tigre. Grilled heart of palm with annotto-spiked amaranth. Potatoes with peanut Huancaina sauce. Tuna with corona beans.

Finished the last pre-Thanksgiving class at noon yesterday, so I had time for a little fusion experiment. Cappellacci filled with a Georgian-style walnut/mushroom pate and tossed in a yogurt (homemade) and dill (homegrown) sauce. Extremely good.

Too many questions which ask you which of two true propositions you believe.

Correct personalized figures available here: https://t.co/zq0vlTHhMm

FWIW, this calculator overestimated my actual tax increase by 3100%

That I lived to see this day... (@AdamPosen)

Since they presumably have infinite space available online, it would be interesting if they could publish the original versions somewhere, so we could see just what the NYT did to make them home-cook-friendly. https://t.co/qMiu72jCur

Jeffrey Cohen's EATING GRASSHOPPERS is on shelves now! This exciting ethnographic study looks at Chapulines and chapulineras in Oaxaca, MX. If you love food, exploring different food cultures, & hearing the stories of people in the industry, this is the perfect read for you. 🦗🦗

[a] phenomena

Culinary inspiration from recent trip, part II: Georgian cuisine. On our first night in Helsinki, we stumbled almost at random into a Georgian restaurant, and loved it. It took a little while to secure a good cookbook and key local ingredients, but it’s been a huge success.

Tris of tomatoes and bread: gazpacho, panzanella, and pa amb tomàquet (before the olive oil).

Our blow-out dinner at Kadeau in Copenhagen on the recent trip. Menu in the alts.

Cooking update from home stays with https://t.co/mvxhRU1mzi. We try to cook a meal for the people who host us.

“Elevated” Slavic cuisine at Moon in Tallinn.

Char siu tofu and Hungarian pickles on house steamed bao.

We’ve had a recent surge in neighborhood traffic because of construction on the adjacent interstate, and it’s made me very conscious that Waymos are above-average drivers.